Lawry's Roasted Prime Ribs of Beef

Sprinkle fatty cap of roast with Seasoned Salt. In a heavy roasting pan, spread rock salt evenly over bottom.; place wire roasting rack on top of salt. Place the roast on rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch bone. Roast in preheated 350-degree oven until thermometer registers 130-degrees F. for rare, 140 F. for medium, or approximately 20 to 25 minutes per pound. Remove from oven and let stand 20 minutes before carving. Using a sharp knife, slice meat across the grain for serving. Discard rock salt.

Makes 6 to 8 servings.

If desired, use an instant read thermometer to test internal temperature periodically; do not leave this type of thermometer in the roast.

Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with
chopped eggs and top with croutons

Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making
a depression in the center. Place salad bowl with ingredients on top of ice, settling
it well in the depression.

Pour dressing over greens. toss with a large salad fork and spoon until ingredients
are well distributed and evenly coated with salad dressing. if using the ice bowl,
toss with a circular motion to spin the salad bowl. Portion onto four places, heaping
high. Garnish each plate with two teardrop tomatoes. Offer Lawry's Seasoned Pepper
with the salad.

In large non-stick frying pan, sauté chopped onion in oil over low heat until soft. Add garlic and sauté one more minute. Add potatoes and continue to sauté until mixture is golden brown, adding a little oil if needed. Add prime rib to pan and sauté until golden brown (use little, if any oil). Return potato mixture to pan with prime rib. Season to taste with Lawry’s Seasoned Salt, pepper and oregano. Mix well and cook over low heat until thoroughly heated.

You may wish to add leftover brown gravy to
moisten the hash as you cook.

In tight sealing container, combine seasonings and vinegar; shake well. Add olive oil and shake again for about 30 seconds. Refrigerate several hours for best flavor. Then toss together remaining ingredients. Add dressing, toss again and serve immediately.

Combine Brown Gravy Mix, water and wine; bring to a boil, reduce heat and simmer
uncovered for 5 to 7 minutes. Set aside and keep warm. Sauté vegetables in butter,
season to taste. Set aside and keep warm. Sauté filet pieces in butter; season to
taste. Place 1/4 of the filet pieces in each Yorkshire shell. Cover with 1/4 of
the vegetables and spoon Brown Gravy over all.